Cornetti di pan brioche are a traditional, wonderful Italian sweet pastry enjoyed year round while sipping a cappuccino or an espresso at a local café. Cornetti, or also simply called brioche, are often filled with crema pasticcera, preserves, whipping cream or even Nutella. Loved by old and young in Italy, this light, delicious pastry is widely loved as croissants are in France. Let's get started!
Remove the Brioche Dough from the refrigerator and punch it down to remove some of the air. Place it on a lightly dusted work surface.
Lightly dust the rolling pin with flour and roll the dough out into a rough rectangle to a thickness of about 1/2 cm, about 1/4".
Divide the rectangle in half with the help of a pizza cutter or a bench knife, thus creating two long rectangles.
Cut the dough into equal triangles, as shown in the video. Do the same with the second rectangle.
Place each triangle, with the point facing away from you, and cut a small incision in the middle of the base. Take the triangle and stretch it a bit more before rolling it up like a croissant. And Voilà! You have just created your first CORNETTO. Make sure to tuck the tip of the triangle under the formed cornetto.
Place each cornetto on a baking sheet covered with parchment paper leaving enough space in between to rise.
Turn the light on inside the kitchen oven and allow the cornetti to rise for about 40 minutes. Place a pan with warm water on the bottom rack. Doing this will keep the cornetti from forming a skin.
Gently brush each cornetto with the egg wash making sure not to deflate the pastry.
Transfer the pan into a preheated oven and bake for 15-20 minutes or until golden brown. Enjoy!